Mongolian Beef Stir Fry

I have a great recipe for you today! Mongolian beef stir fry! It’s a great all in one dinner that even my pickiest eaters love. Serve it over rice and you have a healthy dinner.

Here’s a bit of the How-To in photos. You can find the full recipe below.

To start, slice the flank steak against the grain into thin slices (about 1/4 inch thick.) Start near the top and cut down sideways for wider pieces of meat.

Pour the cornstarch into a bowl and lightly dredge the meat on both sides. Let the meat sit for 10-15 minutes to soak up the cornstarch.

Have the vegetables sliced thin and ready to cook.

Now you can start to fry the beef in the oil. Only cooking a few pieces at a time as to not over brown, or lower the temp of the oil.

At the very end, you will add the vegetables, cooked beef and sauce all together.

Here’s the recipe:

Mongolian Beef Stir Fry

Author: Kami - NoBiggie.net

Ingredients

3 TBLS. vegetable oil
1 TBL.. ginger, minced
2 cloves. garlic, minced
1 c. soy sauce
1 c. water
¾. Packed brown sugar
1 c. vegetable oil
2 Lb. flank steak
½ c. cornstarch
2 carrots. peeled and julienned
½ red pepper sliced in thin strips
½ head of broccoli tops only
3 TBL cornstarch
3 TBL water

Instructions

Steam the carrots, pepper and broccoli for 5 minutes. Heat 3 TBLS oil in a saucepan. Add ginger and garlic. Sauté lightly, but don’t brown. Add the soy sauce, water and brown sugar. Bring to a boil and cook for a few minutes until the sauce begins to thicken. Remove from heat.
Slice the flank steak against the grain into thin slices (about ¼ inch thick.) Start near the top and cut down sideways for wider pieces of meat. Pour the cornstarch into a bowl and lightly dredge the meat on both sides. Let the meat sit for 10-15 minutes to soak up the cornstarch.
As the beef sits, heat 1 c. oil in a skillet until hot. Add the beef, a little at a time to the oil and cook until the meat browns. Remove beef to paper towels and let drain. When you are done cooking the meat, drain off the oil and add the sauce to the pan. Bring to a boil. If you desire a thicker sauce you can thicken with about 3 TBLS cornstarch and 3 TBL. water
Add the beef, carrots, red pepper and broccoli and cook for about 2 more minutes. Serve with rice.

Mongolian Beef Stir Fry

Ingredients:

3 TBLS. vegetable oil
1 TBL.. ginger, minced
2 cloves. garlic, minced
1 c. soy sauce
1 c. water
3/4. Packed brown sugar
1 c. vegetable oil
2 Lb. flank steak
½ c. cornstarch
2 carrots. peeled and julienned
½ red pepper sliced in thin strips
½ head of broccoli tops only
3 TBL cornstarch
3 TBL water

Directions:

Steam the carrots, pepper and broccoli for 5 minutes. Heat 3 TBLS oil in a saucepan. Add ginger and garlic. Sauté lightly, but don’t brown. Add the soy sauce, water and brown sugar. Bring to a boil and cook for a few minutes until the sauce begins to thicken. Remove from heat.

Slice the flank steak against the grain into thin slices (about 1/4 inch thick.) Start near the top and cut down sideways for wider pieces of meat. Pour the cornstarch into a bowl and lightly dredge the meat on both sides. Let the meat sit for 10-15 minutes to soak up the cornstarch.

As the beef sits, heat 1 c. oil in a skillet until hot. Add the beef, a little at a time to the oil and cook until the meat browns. Remove beef to paper towels and let drain. When you are done cooking the meat, drain off the oil and add the sauce to the pan. Bring to a boil. If you desire a thicker sauce you can thicken with about 3 TBLS cornstarch and 3 TBL. water

Add the beef, carrots, red pepper and broccoli and cook for about 2 more minutes. Serve with rice.